Apricot Cake with Apricot Sauce


For the Apricot Cake:
1/4 cup unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk, at room temperature
nonstick cooking spray
1 ripe apricot, peeled, halved and pitted
For the Apricot Sauce:
1/2 cup water
2 ripe apricots, peeled, halved and pitted
fresh lemon juice to taste


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